Chicken Sausage and Spinach Frittata

Over the course of the past two weeks, I’ve been on a big-time savory kick for breakfast. As someone who often gravitates toward sweeter breakfasts like overnight oats, protein pancakes (<—my favorite protein pancake recipe) and Greek yogurt bowls, I’m fully embracing scrambled eggs, frittatas and omelets right now. I love the way egg scrambles allow me to incorporate lots of vegetables into my morning meal. It feels like a small victory to get a full serving of vegetables in my belly before 7 a.m.!

Paleo Frittata

Whenever Ryan and I go out for breakfast, I typically order an egg-based breakfast, so why don’t I make eggs at home all that often? The prep work! Even though eggs cook in a flash, chopping veggies is a pain, but I’ve been making more of an effort to prep veggies on Sunday nights which has made a big difference. Grab-and-go cooking is the way to go for me right now!

Easy Sausage and Chicken Frittata (Paleo and Whole30)

Even better than having chopped veggies on hand in the fridge in the morning is having a full breakfast ready to be reheated. And that’s where frittatas and egg muffins come in handy! (Expect an egg muffin recipe in the future!) This frittata is packed with flavor and vegetables and, when served with freshly sliced avocado and a side of healthy breakfast sweet potatoes, keeps me full for hours. And for those of you who may be gluten-free or following a Paleo or Whole30 diet, this recipe falls under that umbrella, too!

Chicken Sausage and Spinach Frittata (Whole30, Paleo, Gluten Free)

Chicken Sausage and Spinach Frittata

Makes six slices

Ingredients

  • 1 tablespoon olive oil
  • 1/2 sweet onion, diced
  • 1 small green pepper, diced
  • 2 large chicken sausage links, chopped (I love Aidell’s apple chicken sausage, but use your favorite kind!)
  • 2 large heaping handfuls fresh spinach (about 4 cups)
  • 3 eggs
  • 4 egg whites (I used 3/4 cup egg whites from a carton)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Directions

  1. Set oven to broil on high.
  2. Heat olive oil over medium heat in a large, oven-safe skillet. Sautee onion and green pepper until softened (about 3-5 minutes).
  3. As onion and pepper cook, combine eggs, egg whites, salt and pepper in a medium bowl, stirring to combine.
  4. Add the chicken to peppers and onion and cook for an additional 2 minutes. Add spinach and cook until wilted, about 1 minute.
  5. Add eggs to skillet and lightly stir. Allow eggs to set (do not stir!) until sides are firm and middle still appears slightly wet, about 4 – 5 minutes.
  6. Transfer pan to the oven and broil for 3 – 5 minutes, until top of frittata begins to brown slightly.
  7. Slice and serve.

Whole30 Paleo Frittata

Enjoy!

Comments

  1. Kim from MN says

    I’ve been making your banana bread protein pancakes for a long while now, they’re also a favorite of mine, and they are THE gateway food that got me into eating more protein (finally – so huge thanks for that)! So I really appreciate your recipes. This is another great one that I’ll be saving – I too love how fast eggs cook once they’re in the pan, but the prep work! Oy the prep work! Love the idea of a big batch (in the form of this frittata) ready to go!

    Btw, a great veggie prep saving idea – buy a bag of broccoli slaw to add to your eggs (and frittatas) – you get to add the veggies without any chopping! woo hoo! I’ve been adding a giant handful to scrambled eggs (along with sauteed onions) for awhile. (Goes great with gruyere cheese too!)

    Thanks for another great recipe.

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  2. says

    That looks great! I usually have overnight oats or chia seed pudding for breakfast but this frittata recipe looks amazing! I tend to stay away from big-batch recipes since it’s just my husband and I. Do you have any tips on how to reheat frozen frittatas so they taste just as fresh as when you made them?

    Thanks!

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  3. Remi says

    Have you ever tried it using just eggs rather than mostly egg whites? If not, no problem! I was just wondering if it’d still turn out okay because I don’t want to throw away the amount of egg yolks it would take to make this and don’t have a carton of egg whites on hand! (and this recipe is calling my name for dinner tonight!)

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  4. Caroline says

    I love this recipe! After I did a whole30, breakfast become sooo different for me. I rarely eat oatmeal, or a smoothie or anything sweet in the morning that does not have some sort of egg/protein. Lately, my breakfast is constantly savory and delicious. But, I did discover ACAI bowls this summer and they changed everything for me 🙂 This frittata looks delicious. I love any excuse to eat Adellis Chicken Sausage any time I can. Can’t wait to see the egg muffin recipe! Those are my go-to for my husband’s breakfast in the morning. Cooking one batch on sunday lasts him the entire week, and he doesn’t have an excuse to hit the drive thru!

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